KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 227 Caramel "Tuchka", wrapped → No. 227 → Consolidated recipe

Consolidated recipe: No. 227 Caramel "Tuchka", wrapped

No. 227
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 133.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (caramel)98.4 332.66 327.34 44.44 43.73 
Total2.5 97.5 1004.99 979.50 134.27 130.86 
Losses 0.5%4.90 0.65 
Output2.5 97.5 1000.00 974.60 130.21 
Losses before baking/boiling, shrinkage 0.25%97.5 2.51 2.45 0.34 0.33 
Baking/boiling -0.0%-0.035-0.005
Losses after baking/boiling, shrinkage 0.25%97.5 2.51 2.45 0.34 0.33 
List of recipes
Caramel mass (in caramel) in car. No. 227.269
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 89.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 351.01 273.79 31.53 24.59 
3Granulated sugar (for burning)99.854.06 4.05 0.36 0.36 
4Vanilla essence—  1.00 —   0.090—   
Total7.5 92.5 1058.09 978.81 95.04 87.92 
Losses 0.9%8.81 0.79 
Output3.0 97.0 1000.00 970.00 89.82 87.13 
Losses before baking/boiling, shrinkage 0.44997%92.5 4.76 4.40 0.43 0.40 
Baking/boiling 4.63%48.79 4.38 
Losses after baking/boiling, shrinkage 0.44997%97.0 4.54 4.40 0.41 0.40 
Filling (caramel) in car. No. 227
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 44.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Coconut oil100.0 375.58 375.58 16.69 16.69 
3Apple powder92.0 178.61 164.32 7.94 7.30 
4Vanilla essence—  0.98 —   0.044—   
Total1.6 98.4 1004.88 988.94 44.66 43.95 
Losses 0.5%4.94 0.22 
Output1.6 98.4 1000.00 984.00 44.44 43.73 
Losses before baking/boiling, shrinkage 0.24959%98.4 2.51 2.47 0.11 0.11 
Baking/boiling -0.01%-0.14 -0.006
Losses after baking/boiling, shrinkage 0.24959%98.4 2.51 2.47 0.11 0.11 
Consolidated recipe, k=1.004348
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 133.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8563.42 63.33 63.70 63.60 
2Starch syrup78.0 31.53 24.59 31.67 24.70 
3Powdered sugar99.8519.99 19.96 20.07 20.04 
4Coconut oil100.0 16.69 16.69 16.76 16.76 
5Apple powder92.0 7.94 7.30 7.97 7.33 
6Sign up—  0.13 —   0.13 —   
Total139.70 131.87 140.31 132.44 
Total phase loss 1.3%1.66 
Other losses 0.43%0.57 
General losses 1.7%2.24 
Output97.5 133.60 130.21 133.60 130.21 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on No. 227 Caramel "Tuchka", wrapped contained in handbooks:

calculations, forms, documents: